Building a Raised Garden Bed

Moving into a house with a big yard last year, we knew we wanted a dedicated space to garden. I’ve been getting by on container gardens and houseplants to soothe my gardening urges these past several months, but now thanks to my studly guy and help from my awesome mom, we now have a raised garden bed in our yard.

My boyfriend, Josh, and my mom, Tamra , unloading soil into our garden box.

After getting some inspiration from YouTube and a community garden class we attended, Josh designed a 4’×8’×20″ garden bed. Our thinking was that the depth should ideally be between 12-24″ since we are planning to plant tomatoes, and tomatoes like to set deep roots.

Here’s a run down of the supplies we used:

  • Four 2x10s at 8′ in length
  • Four 2x10s at 4′ in length
  • Four 4x4s at 15-18″ in length
  • Two 2x4s at 8′ in length
  • Two 2x4s at 4′ in length
  • Box of 3 1/2″ deck screws
  • Power drill
  • Square
  • 1″ mesh wire” enough to cover the bottom of the bed, 32 square feet
  • Staple gun w/ staples
  • Cardboard or weed cloth to line the bottom
Our supplies from Home Depot.

We purchased our supplies from Home Depot, and cut most of the boards at home with a chop saw. We decided to construct the garden bed on our covered patio to be on a flat surface. Josh pre-drilled the holes for the screws to help prevent splitting the wood and to make each screw easier to put in.

We constructed the short ends first. We used two 4′ 2x10s and two of the 4x4s. The 4x4s are the stabilizing posts at each corner of the box.

The first 4′ 2×10 attached to the 4×4 posts.

We then attached the 8′ long 2x10s making sure everything was square as went.

The first 8′ 2×10 connecting the two end pieces.
All of the bottom corners have been connected.
All sides completed!

After the construction of the garden bed, we took a pest management measure and lined the bottom of the garden box with wire mesh. This will help prevent ground squirrels and other burrowing creatures from digging into the box from below.

My mom and Josh attaching the wire mesh with an electric staple gun.

In lieu of weed cloth, we lined the bottom of the garden box with cardboard. The card board will eventually break down, and it will hopefully help slow weeds down!

Mom fitting the cardboard to the box. This was a step to measure how many boxes we needed.
We then moved the boxes out to the lawn and turned the box over on top of them.
FYI: It was very heavy to move after constructed. It took three of us plus a handcart to move into place. Building it in place could’ve been another way to go, but we wanted to be close to a power source for the tools we used

For the soil, I found a local rock and soil yard that delivers in our area. I ordered 1.5 cubic yards of their planter mix- a 50/50 blend of topsoil and compost. The compost will lend nutrients and structure to the soil while the topsoil helps keep the soil a looser consistency.

Dumping soil into the garden box.

The finishing touch was to add a lip to the box with the 2x4s. This was an optional step, but the lip on the box will give us a place to sit and lean into the box or to set things around the edge. It also polishes the garden bed off aesthetically.

Our finished garden bed!

In addition to the garden bed, Josh designed a lid to keep larger pests such as birds, cats, and large rodents out of the garden bed. It is an experimental design, and it will hopefully provide our plants some protection while still allowing light, air, and water through. The lid will fold out from the center of the box on a set of hinges. Still in the construction phase, but I’ll let you know how it goes!

Me posing with the garden box and half the lid.

Meal Prepping

So,  last time I shared a new strategy I’ve learned for meal planning. This time, I want to share more about the meal prepping side of things. Meal prepping is the actual preparation and cooking of ingredients and meals that you want to eat in advance of when you want to have them.

Seasoning broccoli before roasting

For example, we’ve found we can save ourselves time on weekday mornings if our breakfasts and lunches are packed ahead of time. This is where the majority of our meal prepping energy is put to use. We also like to cook meals that are large enough to produce leftovers for a day or two. I’ll walk you through a typical week for our household to paint a picture of our meal prepping. 

Taco salad with carnitas, one of my favorite salads to bring to work for lunch!

Let’s start on Saturday. This is when we usually do our grocery shopping. After we’ve created our list, we’ll go to one of our local stores. When the weather is nice and we have some extra time, we like to visit farmers markets as well. 

A rack of lamb from Costco after we thawed and seasoned it.

We like to experiment with cooking and seek out high-quality, whole foods. We also try to balance the cost of some of the expensive ingredients with buying in bulk some of the items we go through more frequently. We make a visit to Costco about once per month. 

Butter, cooking wine, and olive oil are some of our monthly Costco items.

Our Sundays are typically for meal prepping. This usually includes making an egg casserole that we can cut up into squares for our breakfasts throughout the week and another large meal that produces leftovers for 2-3 days. Mondays we tend to cook dinner as well so that we can alternate Sunday and Monday night leftovers throughout the next couple of days. Sometimes we will prep salad makings and roasted vegetables ahead of time to use up as sides throughout the week. The middle of week is where we are the least consistent. Sometimes we eat leftovers, sometimes we eat out, and other times we cook one-off dinners. It all depends on our schedule and what sort of plans come up. 

Denver-style egg casserole or egg “bake.” This usually gets us through three weekday breakfasts each.

Meal prepping is definitely easier with two people. We usually split up tasks and one of us chops veggies while the other trims and seasons meat. We also try to clean as we go. So, if Josh is actively cooking for example, I might be putting away ingredients which were already used or wiping down a counter top. I find that we cook more elaborately more often now that we are living and cooking together. On my own, it was hard to find the energy and will power to cook a more elaborate meal for just myself. 

Josh seasoning the veggies we will roast for the week

Some nights, convenience wins out, but other nights it can be nice to indulge in a more decadent meal. It can be hard to balance cooking creatively and experimentally with cooking efficiently and affordably. I think these are the areas that we can still work on. 

In the meantime, it’s a delicious journey!

Meal Planning & Prepping

Up until about a month ago, meal prepping felt like the worst part of my week. I absolutely dreaded it. Josh and I would get into arguments over meal prepping even though we both agreed that when we did meal prep, it made the rest of our week a lot easier. However, it was easier said than done. We decided we needed a system, so I started researching meal prep tips and dug up some useful information. 

Meal planning is the strategy, and meal prepping is the execution.

Meal Plan Club by Kitchn

(No endorsements, just a fan)

I have browsed Kitchn for recipes in the past, but their Meal Plan Club was a new resource to me. The Meal Plan Club features a series of articles, interviews, and guides on how best to plan and prepare meals for households of all different sizes. They also have a Facebook group with over 14,000 members that share recipes, tips, tricks and challenges with meal planning and meal prepping. 

Meal Plan Club helped teach me the difference between meal planning and meal prepping. It was an important distinction to me. It made me realize that Josh and I needed a better system for meal planning, not meal prepping. Once we had a grocery list hashed out, we were able to grocery shop and cook meals with relative ease. The hard part was coming up with the list of meals and ingredients that we wanted to shop and cook for. 

Seasoning a rack of lamb before cooking it

Meal planning and meal prepping are worth mentioning separately because they are two different processes- both of which you need in order to reach the end goal (i.e. saving time, effort, and money). Meal planning is the process of taking stock of what you have in your pantry and fridge; selecting meals and recipes; and figuring out how many meals you need for the week. It’s the strategy, and the meal prepping is the execution. Meal prepping is shopping for and preparing ingredients and/or whole meals in advance of when you’ll need them.

Prepping ingredients

Inspired by Christine Gallary’s article, I created a list in Google Sheets that included a weekly meal calendar and a grocery list split into categories. It is convenient to have all our meals written out for each mealtime of each day. I reference the meal calendar when I write the grocery list below it. My grocery list is split into the four categories recommended by Ashley Pardo: 1) Produce; 2) Pantry; 3) Meat/Freezer; 4) Dairy/Fridge. I have found this immensely helpful in organizing the grocery list.  It feels like a more thorough way of listing out ingredients, and it also makes me feel more organized when I am at the grocery store. I can cross off one section at a time (incredibly satisfying for someone like me who loves the feeling of accomplishment from checking off a to-do list).

Meal planning spreadsheet week of 2/24-2/28.

Another piece of advice I’ve adapted from the Meal Plan Club is to keep a list of grocery items that we buy weekly. The items that we tend to buy and use up weekly include carrots, onions, celery and lettuce for produce items, and eggs, milk, and chicken thighs for dairy/fridge items. Having a standard list of groceries helps reduce the number of grocery decisions we have to make each week. In turn because we make fewer decisions about groceries, we reduce the amount of energy we have to put into making a grocery list. Since we wrote the standard list and started the routine of taking stock of the fridge and pantry, the process has started to become easier. 

Meal planning calendar with ingredient columns

Our meal planning process has come a long way in one month. It still isn’t perfect. I’ve made a few tweaks to the set-up of the spreadsheet. At first I listed out individual ingredients for each meal in the calendar, but I decided that was redundant and removed that section. The format of the calendar now looks much cleaner and straightforward. I’ll admit we haven’t stuck to our grocery list or meal calendar 100% of the time. Nonetheless, we’re working towards building up those time and effort saving habits by using our meal planning tools.

What are your meal planning and prepping strategies? Is it something you’ve tried or ever wanted to try? Let me know! Maybe we can trade tips and tricks!

My top 3 Resolutions for 2020

Happy New Year, all! I took a break from the blog at the end of November and December due to the busyness of the holidays. However, with a new year comes new year’s resolutions, so I figured I would tell you some of mine! I have to admit that they are not particularly original, but it will hold me accountable to share them. Plus, I think it will give you a preview of what’s to come on the blog in 2020!

#1: Write at least one blog post per month in 2020

When I started writing this blog I was in between jobs, and I had some extra time on my hands. Now, I am working full time, and the blog posts have been coming out slower and slower. I realized that I missed writing my blog last month, so starting now, I want to commit to writing a post here at least once a month. 

#2: Build garden boxes in the backyard with Josh

Last summer, Josh and I moved into a house with a big backyard. There are a lot of ornamental trees along the fence line including a large redwood. There is also a decent amount of open lawn space. I have been keeping a container garden in the meantime, but come springtime, I would like to install some raised garden beds over a section of the lawn. Right now, the garden boxes are in the research phase, but I think when the weather warms up, Josh and I will make it into a weekend construction project. And then I’ll probably write about it!

#3: Meal prep more consistently

Our meal prepping isn’t perfect, but it is a habit Josh and I are working on. In addition to saving time on weeknights, meal prepping also helps with spending less money on food out. By preparing the food ourselves, we get to choose what goes in our meals instead of letting a restaurant or a food manufacturer decide that for us. Depending on what we cook, it is probably healthier for us than a meal out, too! We try to do our grocery shopping either Saturday or Sunday, and then we meal prep on Sundays and Monday nights. This doesn’t always work out 100% of the time because, well-life, but when it does work out, it sure makes our lives easier for the week!

What are some of your resolutions, goals, dreams, etc for 2020? If you have some you’d like to share, feel free to comment or send me a message! 

A is for Apple

A is for Apple Hill

Pumpkin spice, fuzzy socks, and bulky sweaters…the calling cards of fall are many, and this list wouldn’t be complete for me without adding a trip to Apple Hill to it! 

For those who are not familiar, Apple Hill refers to an association of apple growers, wineries, fruit and vegetable farms, and other businesses in Camino, CA that has become a hot spot for fall fun and year round activities such as wine tasting and berry picking. Camino is just off of Highway 50 between Sacramento and South Lake Tahoe. According to their website, Apple Hill was established in 1964 and started off with just 16 apple growers. Now their members number over 50 businesses.

Before Apple Hill was Apple Hill, the area was primarily pear orchards. However, the area suffered a devastating pear blight, a potentially catastrophic bacterial disease, and the growers on the Hill turned to apples instead. Through combined years of experience and growing their businesses and orchards, the grower association was able to transform Apple Hill into a fall day-trip destination for Northern California. 

If you’re thinking about visiting, consider downloading the Apple HilI app to help navigate your trip. The app includes vendor lists and locations by type. It also provides mapping and weather information. It helps to plan ahead when you’re going to visit Apple Hill, or at least pick out a couple of top choice locations before embarking. Plan for traffic and check business hours. 

Apple butter for sale at High Hill Ranch.
Fresh chestnuts for sale at High Hill Ranch.

My most recent trip to Apple Hill was with my boyfriend, Josh, and two of our friends, Ashley and Cody. We were pre-celebrating my birthday since my actual birthday was on a weekday. I picked out three different locations to visit, but ultimately, we pared it down to one, High Hill Ranch, which is probably the best one-stop-shop in Apple Hill. We were able to score the coveted apple donuts I had my heart set on. Next we perused the craft booths which showcased everything from jewelry and photography to metalworking and crocheted clothing. Afterwards, we purchased and ate our lunch on site as well. There were of course plenty of apple orchards on each side of us although apple-picking is one thing High Hill does not offer. However, High Hill also features a country market where they sell local goods and products such as fresh apples, apple butter, chestnuts, frozen pies, cook books and apple-themed merchandise. 

Apple cider donuts from High Hill Ranch.
Josh and I about to enjoy our apple cider donuts.

Considering traffic can be pretty heavy at Apple Hill on the weekends, not having to move our cars throughout the day was very convenient. We ended the day with wine tasting which was only a quarter mile walk away at Madrona Winery. The walk takes you past some of the vineyards used to make Madrona wines, and their cozy tasting room is settled back under some large redwood trees. It was a wonderful day, and a great way to kick off my 27th year!

Madrona vineyards sign.
Madrona Vineyards sign outside of their tasting room.

A is for Apple Breeding

Now, this is a gardening blog, so this post would not be complete without talking plants! Specifically, apples! Malus domestica is the apple’s scientific name, or in other words, it is called the domesticated apple. The apple’s wild ancestor is from the mountains of Kazakhstan (Pollan, p.11). Apples spread from Kazakhstan to Europe, and then European settlers brought apples to the New World. They were consequently spread across the country largely with the help of John Chapman, the real Johnny Appleseed which the folklore is based on. Johnny Appleseed planted and sold apple trees across the westward frontier as his business and livelihood. Settlers welcomed him with open arms because apples were their main source of alcohol in the form of cider (Pollan, p.14-15). 

Most apples in frontier times did not taste very good on their own.  When planted from seed, apple offspring are very different from the parent trees. This quality makes the apple a plant that adapts well to new areas, such as the expanding western frontier, but there is no consistency between parent and child generations of apple trees in taste or size of fruit (Pollan, p. 9-10).

Jonagold and Granny Smith apples for sale at High Hill Ranch.

Apple varieties that are beloved today have been bred and selected over centuries and kept consistent through grafting. Grafting is the only thing keeping specific apple varieties alive past the lifespan of a single apple tree. Grafting is a technique used to join a piece of fruiting wood from a tree variety that produces desirable fruit onto another piece of wood called the rootstock (UNHCE). The variety of rootstock will affect the size of the tree such as whether the tree is standard sized or dwarf sized, for example. The rootstock also determines the hardiness of the tree such as how tolerant it is to frost and disease. The fruiting wood, also known as the scion, is spliced into the rootstock and it will determine the fruit produced. Generally, grafting only works within species (apple to apple; pear to pear, etc).

Grafting is a technique that can be used by home gardeners; however, if you are buying an apple tree from a nursery, this process has likely already been started for you. There are so many varieties of apples that their sun, water, and soil requirements may vary greatly. If you are going to plant an apple tree, I recommend researching varieties that do well in your area before buying one. Some nurseries and garden centers will carry varieties that are well-known but not necessarily well-adapted to the area they are being sold. 

Malus domestica is a deciduous tree meaning that it loses all of its leaves each year after its growing season (Sunset, p. 154). Most varieties of apples need cold winters (or a certain number of chilling hours) to achieve maximum productivity; however, there are some apple varieties which will produce under warmer circumstances. Some of the low-chill varieties recommended by apple expert Kevin Hauser out of Riverside, CA are ‘Rubinette’, ‘Anna,’ ‘Dorsett Golden’, ‘Arkansas Black’, ‘Fuji’, ‘Granny Smith’, and ‘Pink Lady’ (Sunset p. 161).

A if for Attention

Apples do require some attention to produce a healthy crop of fruit. One tip that I’ve read is to plant at least two apple varieties, so that the trees have a chance to cross-pollinate and have a good fruit set (Sunset p. 154). Newly planted apple trees will need fertilizer prior to budding-about ¼ lb of fertilizer with a 10-10-10 NPK ratio (Nitrogen-Phosphorus-Potassium ratio is usually printed on the bag). In subsequent years add a ¼ lb fertilizer to the feeding dose until trees are bearing well and producing 6-8 in of annual new growth, and then they may not need annual feeding (Sunset p. 160).

There are a variety of ways to prune apple trees. If you have dwarf trees, a pyramidal shape may work best; however, espalier is a popular style as well. Mature trees should be pruned late in the dormant season. The purposes of pruning include shaping the tree, developing strong scaffolding for fruit, and to remove dead, damaged, and diseased branches (Sunset p. 161). Pruning is a good maintenance practice that will help your tree to thrive. 

A is for Anecdote

Fun fact that I learned from Botany of Desire by Michael Pollan, but that I couldn’t find a place to put in the rest of this post: “Apple a day keeps the doctor away,” was a campaign created by the apple industry to promote the moral goodness of apples when their morality was under attack. Since apples were often used to make cider, an alcoholic beverage, prohibitionists were not particularly keen on the fruit. 


Apple Hill Growers Association. “Our History.”

Lord, William G. and Amy Oulette. Revised by Becky Sideman, 2017. Growing Fruit: Grafting Fruit Trees in the Home Orchard. University of New Hampshire Cooperative Extension.

Pollan, Michael. The Botany of Desire. New York, Random House, 2001. 

Sunset Western Garden Book of Edibles: The Complete A to Z Guide to Growing Your Own Vegetables, Herbs, and Fruits. Menlo Park, Sunset Publishing Corporation, 2010.

Washington, Kate. “The Ultimate Guide to Apple Hill.” Sac Town Magazine, October-November 2017.

Oh, Kale Yeah!

The curlier your kale, the better. However, if you have minimally ridged “Dino” kale, that’s ok, too. 

Beans and chives on the left and mixed kale varieties on the right.

I started off by harvesting some kale that I grew in my backyard container garden. Although you can pinch off the leaves at the stems with your fingers, it is gentler on the plant to use some sort or shears. Even clean office scissors will do. With kale, start harvesting from the outer leaves, in. You want to take off the more mature leaves and keep the younger, smaller ones so they can continue growing. 

“Red Russian” and “Dino” Kale washed and drying.

Rinse the kale well after harvesting, and pat dry with towels. You are going to drizzle your kale with olive oil, so it is better not to have too much water on the leaves. Trim off stems.

Oiled up!

Preheat your oven to 350 F, and line a baking sheet with foil or parchment paper. Lay out your kale in a single layer on the baking sheet. Drizzle about 1 tbsp olive oil and massage gently into the kale. Sprinkle kale with salt, and bake until crisp for about 15 mins. 

Kale chips with roasted squash seed

I had roasted some seeds from a spaghetti squash several nights before, and the combo of roasted squash seeds and crispy kale chips made a delicious and salty snack to eat while unwinding in the evening.


Summer “Throwback” Galette

a.k.a. Tomato, Basil, and Fromage Blanc Galette

I made a double batch of shortcrust pie dough earlier in the week for a recipe my boyfriend was experimenting with. We ended up with a lot of extra pie dough, so I decided to try my hand at another galette. This time I made up my own recipe!

This galette is a throwback to summer. Although here in the Sacramento Valley, tomatoes can sometimes produce well into fall. I got my tomatoes from Riverdog Farms, my fromage blanc cheese from Nicassio Valley, and the basil and rosemary from our backyard. I decided to put the last of our basil plant to good use. 

Early Girl Tomato from Riverdog Farm, “Foggy Morning” Fromage Blanc style by Nicassio Valley, and homemade rosemary shortcrust pie dough.

I incorporated the fresh rosemary into the pie dough by rolling it in. Then I spooned about a third of the fromage blanc into the center of the pie dough, and I tried to spread it out evenly. I removed the seeds from the Early Girl tomato and cut it into thin slices. I tried a few pieces of it before arranging it on top of the cheese, and this Early Girl tomato was still packed with plenty of sweet flavor. 

I reserved the basil leaves to garnish with after baking. I put an egg wash on the crust and sprinkled the galette with rosemary, salt, and fresh-cracked black pepper. With the oven set at 400 degrees Fahrenheit, the galette was ready to bake. The bake time was up to me to guess since I was not following a recipe. 

Galette mid-bake after about 20-25 minutes.

I checked on the galette after the first 20 minutes, but it was still underbaked. I put the galette back in and I checked on it at five minute intervals. I had only expected to bake it for about 30 minutes max, however, the galette was still rather doughy on the inside even after 35 minutes. I tried to apply some heat to the bottom of the galette by toasting it in a non-stick pan at low heat on the stove, and unfortunately, even though this improved the doughiness, it did not cook all the way through. 

Summer “Throwback” Galette

After topping the galette with fresh basil, it was sitting pretty. The flavors came together well, but unfortunately, the dough was still underbaked. If I were to do this recipe again, I speculate that baking the galette longer at a lower temperature could have worked better. I maybe could have covered the top with tin foil to prevent over-browning the edges of the crust. On the whole, this galette looked very pretty and tasted of good potential.

Summer “Throwback” Galette By Alex Stubblefield

1 Large Tomato

4-6 oz. Fromage Blanc Cheese (Feta or Goat Cheese would probably work too!)

8-10 Fresh Basil Leaves

1 sprig Fresh Rosemary 

1 beaten egg (for egg wash, if desired)

Pinch of Salt

Fresh-Cracked Black Pepper to taste

1 Shortcrust Pie Dough (Click the link for a recipe to make your own or buy one premade at the grocery store)

  1. Wash and dry herbs and tomato. Separate basil and rosemary leaves from stem and set aside. Seed and thinly slice tomato. Preheat oven to 400 degrees Fahrenheit. 
  2. Roll dough into a disk 8-10 inches in diameter on a lightly floured surface. Incorporate rosemary into the pie dough with a rolling pin.
  3. Spread the fromage blanc evenly working it out from the center of the dough and leaving about an inch border of pie dough. Then arrange the tomato slices on top. 
  4. Fold in the edges of the dough. Apply the egg wash to the folded-in edges, and sprinkle with salt, pepper, and any extra rosemary. 
  5. Bake in a 400 degree Fahrenheit oven for 30-40 minutes*. Let cool for 10 minutes, and then garnish with basil leaves. Enjoy! 

*Bake times may vary! 

Flower bed sink

One person’s trash is another person’s treasure! We replaced the kitchen sink in our new home when we moved in a couple of months ago. Since then, the old sink has been sitting in the side yard in disuse. This week I decided to re-purpose it into a planter. 

I wanted to add some flowers to our yard, and I thought that this sink would make the perfect flower bed. I had to make some slight modifications to it. The plastic o-rings on the bottom side of the sink were falling apart and needed to be taken off. I also removed the faucet and spray hose attachment.

I bought a six-pack of pansies and another six-pack of violas. I also bought a bag of potting soil that is suitable for both indoor and outdoor planters. 

The next part was easy. I partially plugged the drain holes with some rocks from the backyard so that I wouldn’t lose all of the potting soil. There are still some gaps between the rocks though so that some of the water can still drain and the potting soil doesn’t get overly saturated. I spaced the flowers out, five plants on each side. To finish, I watered them in with my watering can. I left some space in between the flowers so they can fill in the gaps as they grow. 

I had two flower starts leftover, so I made another planter out of an old cinder block in the backyard. 

Fall Planting

A time to sow…”

Here in California, there are two prime times of year to plant–spring and fall. Generally, you can plant after the last frost of winter and before the first frost of fall. Depending on where you live these dates will be different. A quick internet search should provide approximate first frost dates, and it looks like the first fall frost for Sacramento is predicted for November 8, 2019 (The National Gardening Association). 

Bonnie plants also offers this map as a resource to estimate the first frost in your region:

According to the Bonnie map, Sacramento should have its first frost between November 16-30. This estimate is a little later than the National Gardening Association’s estimate, but they’re pretty close. 

To be safe, I’d recommend having all your plants in the soil before November (before mid October is even better). Especially, if you are starting plants by seeds, it is important to get them in sooner rather than later because seeds usually need warmer soil temperatures to germinate even if they are a cold-hardy plant.

Choosing cool season crops

Most garden centers and nurseries are well-stocked this time of year for fall planting, so you will probably have luck finding seeds and plant seedlings wherever you decide to shop. I decided to buy my seeds and plant starts from a local shop called The Plant Foundry. They carry nursery and seed brands that I trust, and I like their unique, quirky vibe. 

Some beautiful Sweetwater Nursery organic lettuce starts for sale at The Plant Foundry.

I created a rough list of what I wanted to buy before I went shopping for plants. Onion starts were on my list, and I contacted the store ahead of time to make sure they had them in stock. However, I planned to start all of my root vegetables from seed, and from previous visits, I knew The Plant Foundry had a good seed selection. I have a couple of reasons for choosing to start certain vegetables by seed rather than transplanting them as seedlings. One reason is that some vegetables don’t respond as well to being transplanted, and root vegetables tend to fall into that category. Another reason is that buying seeds tends to be less expensive than buying seedlings that have already been started for you. 

These are the root veggie seeds I bought:

Botanical Interests, Renee’s Garden, and Baker Creek’s Heirloom Seeds are all seed companies I like and trust. Johnny’s and Territorial Seeds are two other great companies, but you won’t see them in the store, rather, you can order from them online.

These are the onion starts I purchased:

Walla Walla Onions are a classic yellow onion variety.  Again, organically grown by Sweetwater Nursery and sold by The Plant Foundry.

A place to plant

With this plant purchase, I exceeded the capacity of my container garden. My solution was to transform a patch of the back yard into an edible garden space. Unfortunately, It doesn’t get as much sun as I would like because it is under a couple of mature trees in our backyard. One advantage to this garden location is that it is close to the micro-sprinkler system that waters our ornamental plants, so that takes the burden of hand-watering off of me.

My first step was to turn up the soil. I ended up removing about 6-8 inches of rocks to free up the soil:

Next, I needed to infill with new soil. For one, the soil level dropped significantly after removing the rocks. For two, the soil that was in place was loose, crusty, and had no living insects or worms in it. This is a sign of poor soil health. A healthy soil will have a thriving ecosystem of both macro- and microscopic organisms. Anticipating this, I picked up a bag of E.B. Stone Soil Conditioner Planting Mix.

This planting mix helps to break up tough soils, adds crucial plant nutrients, and it will also help the soil to retain more water. In addition to the planting mix, I also added a granular plant fertilizer from E.B. Stone for an extra nutrient boost for my seedlings. This one is specifically formulated for vegetable gardens. 

After preparing my soil, it was time to plant. I planted my onions first. I set them up in rows roughly 3-4 inches apart. The onions rows made great guidelines for planting my rows of seeds. I inter-cropped rows of root veggies with rows of onions. This is partly due to my limited space and partly for biodiversity. Additionally, I’ve heard that squirrels do not like onions and garlic. I hope the onions will be a good squirrel deterrent, especially since our backyard has a lot of them. 

As far as planting goes, I generally follow the seed packet directions. In this case, I couldn’t afford the recommended row spacing, so everything was planted pretty close together. It is crucial to follow the seed depth instructions though. If you plant your seeds too deep, you risk them not emerging. All of my root veggies were planted ¼”-½” deep depending on how small the seeds were. Also, if planting by seed, be sure to label your rows! It is easy to forget what was planted where once you step away from the seeds and they are all covered up. 

After watering these seedlings, I took an extra measure to ensure their success. I used row cover to protect my seedlings from pests and to give them another defense against the elements. Row cover is a permeable, white, agricultural cloth. It is used on large scales by organic farmers, and you can buy rolls of it online from farming supply shops. I was fortunate enough to find a garden-sized package of row cover at the Plant Foundry under the name Harvest-Guard. 

I am currently using this row cover over my container garden and my new garden bed planting. It is folded up kind of like a sheet, and that gives each gardener a chance to cut it to the size of the area they are covering. The cloth is permeable by light, water, and air while protecting from pests like birds and caterpillars. It provides an increase in soil temperature to help seeds germinate, and it traps in moisture so that seeds will not dry out too quickly. It is also reusable so long as it is still intact at the end of the season. I love using this stuff when possible, and I think it gives seedlings a much needed head start on pests and poor weather. 

It doesn’t look like much once the cover is on, but it will help the garden out while it gets started. I will probably keep the Harvest-Guard on for at least a month. It can remain on until the plants start to outgrow it! I look forward to seeing how these seedlings grow. It was satisfying work to get this garden dug and planted. I look forward to enjoying the fruits (erm…veggies) of my labor!

Preserving the Summer Bounty, Part 2- Figs

I recently had the good fortune of being invited to pick figs from my old landlord’s tree in Davis. After a pleasant visit, I went home with a nice-sized box full of figs and a dilemma on my hands. I loved having all of these beautiful, sweet figs, but how was I going to use them all?

Black Mission Figs

To start, I sorted through them to pick out ones that were overly fermented from being too long on the tree, and I set about half of the fruit aside to give to my family. I saved the other half for my boyfriend and I, and I decided to turn the figs into jam. 

This was only my second time attempting fig jam. The other time was when I lived in the house with the fig tree a few years back. Then, as now, I wanted the simplest route to fig jam possible. The figs were honestly so soft and sweet that there was no need for added sugar or any kind of thickener. I looked at a couple of recipes, but I ultimately decided to try it my own way. 

I washed the approximately two pounds of figs I had kept for myself, and I cut the stem and any rough parts of the skin off the fruit. I did not peel the skin off all of the figs- just where the fruit had attained some damage. After that, I quartered the figs and added them to a non-stick saucepan over medium high heat. I wanted the figs to break down into a mostly liquid form and then to bring the liquid to a boil. I added the juice of half a lemon to help balance out the sweetness. I also helped the breaking down process by stirring and breaking big pieces up periodically with a wooden spoon.

Fig jam in progress

After bringing the figs up to a boil, I dropped the heat to medium low. Then I let it simmer uncovered, stirring periodically, for about one hour. 

Once I was satisfied with the consistency of the figs, I took them off the heat, and I let it cool. The first time I made this jam, I put it directly into jars after cooling. This time, I wanted the jam to have a smoother consistency, so I pureed the mixture in my food processor before storing it. The jam filled ¾ of a quart size jar. 

So far, I have used the jam for PB&J.

Fig jam PB&J

Figs also pair nicely with lamb.

Leg of lamb with Josh’s Fig Jam Dipping Sauce, mint mushy peas, baked potato with garden chives, and goat cheese

Josh’s Fig Jam Lamb Dipping Sauce

Roasting juices from 1 leg of lamb

½ cup fig jam

½ cup brandy

2-3 tbsp butter

1 tbsp Worcestershire sauce

Combine ingredients in a saucepan over medium high heat. Stir constantly to combine and prevent burning. Cook about 2-3 minutes. Serve with lamb. 

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